Apple Pie Filling*

applepie Nope, it’s not a canning recipe, so relax. It’s just a good method of storage either in the fridge or in the freezer.

This was a recipe for making apple enchiladas which I just changed by eliminating the enchilada part focusing on the filling which has so many uses that, well you should consider putting it up in quantities in the freezer for use throughout the year.

It’s simple to make, and you can reduce the sugar to zero if you wish, which makes it a great condiment for those on sugar/carb restricted diets by choice or otherwise.

Do add it to your repertoire.


  • 4 1/2 cups chopped apples (about 4 1/2 small apples)
  • 2/3 cup water
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp cornstarch or arrowroot
  • scant 1/4 tsp pure stevia extract, or 1/2 cup sugar of choice
  • 1 cup apple juice (I used all-natural)
  • 1 1/2 tbsp lemon juice


  1. Place 2 cups of the chopped apples in a medium saucepan with the water. Bring to a boil, then cook on low heat for 8 minutes.
  2. Meanwhile, combine remaining 2 1/2 cups apple with all other ingredients in a blender, and blend until completely smooth.
  3. After the 8 minutes, add the blender contents to the saucepan and bring to a boil again. Once it begins to boil again, turn heat to low. Cook 30 minutes, stirring very occasionally (just like 3-4 times).
  4. Let cool, then put in the refrigerator, uncovered. Wait at least 4 hours before using as the mixture thickens as it cools.

SERVES: about 3 cups

NOTES: You can further reduce the sugar content by substituting the apple juice with apple extract and you can make your own here.  (you can also buy it on the internet if your store doesn’t carry it) If you do the extract, add another cup of water and use about 1 tsp of the extract.  Depending on the sweetness of the apples you use, you can play a bit with how much of the sugar substitute you use as well.

SOURCE: Apple filling is from Chocolate Covered Kate


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